WARNING!!! ..... The shakes mentioned at the end of this list are very scary sounding and definitely an acquired taste. Most definitely for some very HARDCORE folks. Otherwise, the majority of them sound pretty darn good.

100 Tuna Recipes

TUNA PIZZA - Chef Thierry

Here's one of my post-workout favorites, (good anytime though), and one that is sure to offend your office mates during lunch.

One whole wheat pita bread
1/2 cup non fat cottage cheese
1 can Tuna, (in water if dieting)
1 Roma tomato
seasoning like salt. pepper, garlic and basil

Spread the cottage cheese all over the pita uniformly. Drain the tuna and spread all over the "pie" Slice the tomato thinly and layer on top of the tuna. season with whatever you want Put in the oven or microwave until the desired temperature. The whole room should smell like tuna and you can now eat in peace.

APPROX: 450 Cals., 54 g protein, 44g carbs, 3 g fat

Brushing a little olive oil on the pita before cheese is delicious. and of course sprinkling a litle parmesan on is a-ok too. AHHHHHH! now my keyboard smells like tuna. Ain't life grand?

TUNA STICKS - Chef Robert Duncan

1 can tuna
1/2 small carrot (grated)
1/2 celery stalk (sliced dime thin)
2 to 3 tbsp honey mustard
1 tbsp cottage cheese (fat free if needed)
1 tbsp sour cream (fat free if needed)
1 tbsp minced or ground garlic
season to taste (taste the final concoction first so that you can decide what you think will fit your taste)

Stir and mix all ingredients vigoriously so as to get a good pump. Spread the mixture on celery stalks (in the groove silly, not the convex side), and of course use your fingers its easier and fun as well. Eat, enjoy, and grow.

This actually is one hell of a good tasting snack.

TUNA LOAF- Chef Brian Silver(stolen, er, critiqued from the Atkins cookbook)

Since I've got the Atkins' New Diet Cookbook sitting right here, (ISBN 0-87131-794-X) I thought I'd look up some TUNA recipes. And this one seemed particularly gross. Tuna Loaf

2 cups canned tuna
2 teaspoons diced onion
2 teaspoons capers
1 cup mayonaise
1/2 cup water
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon paprika
1/2 teaspoon curry powder (optional)

Preheat oven to 350F. Drain fish. In a small bowl flake fish. Add onions and capers to fish. In a saucepan combine mayonaise, water, cream, salt and paprika. Stir until smooth. Add one half of the cream sauce to the fish and mix. Place mixture in buttered loaf pan or baking dish. Bake fo 30 minutes. Add curry to remaining sauce. To serve, slice fish loaf and spoon sauce over slices. Has to be one of the most disgusting things I have ever read.

At least the TUNA SHAKE doesn't have mayo and cream in it. I *have not* tried this, and I don't think I'm going to. But, I can tell you that the capers are optional.


Cook up some rice. Add a can of TUNA, dice up some celery, green onion, and dill pickle. Add some pepper, and sqeeze a wedge of lemon over it. Add something to moisten it, a teaspoon of olive oil, a little low fat (or regular, if ya want) mayo, some yogurt.

ARNOLD'S favorite muscle building tuna salad - Chef Ricky

I was going through some old cook books the other day, looking for a salmon recipe. Found an old book put out by a health organization. One of those where "celebrities" donate recipies. Found "Arnolds favorite muscle building tuna salad". Copied direct from the book.

2-6 1/2 oz. cans Bumble Bee tuna (in vegetable oil)
2 soup spoons diced sweet onions
2 soup spoons diced green pepper
2 soup spoons diced celery
2 soup spoons diced tomato
1 soup spoon Kraft fat-free mayonnaise(yeah, you don't wanna OVERDO the fat here)
2 soup spoons safflower oil
4 soup spoons vinegar

Drain cans of tuna, combine in bowl with rest of ingredients, mix gently, chill. Serve on oat, or potato bread, with slices of bermuda onion, tomato and lettuce leaves. Makes 2 sandwiches. The guy apparently liked / likes oil. (that's Arnold Ziffle not the OAK)

TUNA bagels and TUNA Gainer '97- MASTER Chef Stefan Roehrig

TUNA bagels
2 bagles or rolls
1 can TUNA in water
salad tomatoes
TUNA Gainer '97
1 can TUNA in water
2 cups skim milk
100g rolled oats
4 large ice cubes
Blend until creamy. Drink it slowly. (Forget usual weight gainers, this stuff is cheaper and more effective.
HELL YEAH, TUNA Gainer '97, BABY! )

TUNA MIX- Chef ? - Steve O'Donnell

Equal parts tuna and cottage cheese
mix in some dill ****, salt & pepper, and a slight dash of lemon juice.

Everyone who's tried it has hated it. Personally I buy the restuarant sized cans of tuna and tubs of cottage cheese to keep me in supply.

CREAMY TUNA VEGETABLE CHOWDER- From Chef Angela "Pump till ya Puke" Pahlow

1/4 c. butter
1 c. ****ped onion
1/4 c. flour
4 c. milk (I think 4 c. heavy whipping cream, w/o th flour, will work just as well, gotta check w/hubby the "real" chef)
1 - 10 oz pkg frozen broccoli
1 - 6.5 oz can TUNA (I'd go w/2 cans, myself)
2 tbsp chives
1.5 tsp salt
.5 tsp celery salt
1 c. sour cream

Saute onions in butter til translucent. Add milk/flour or heavy cream gradually - cook over med heat until the mix thickens slightly. Add rest of ingredients ex. sour cream. Cook covered 8-10 min. Stir in sour cream. Heat but do not boil. Should last awhile if there's only 2 of you.

Could call this the "No way you can low-fat this one" TUNA SOUP???? Don't know, but it sure is good! - Angela


One 6-7 oz. can tuna in water,drained
2 cups orange juice, preferably pulpless
4-5 ice cubes

Blend on "frappe" (don't you love that word) for about 2 minutes. Pour into chilled mug, or beer bong if from Chico, and guzzle.
Probably the best of the tuna shake options for the tuna shake skeptic as all you taste is OJ until you're finished, then the aftertaste creeps up on you.

TUNA BURGERS - Chef Brian Silver

1 Can Tuna (6 oz, 170g)
1/4 cup bread crumbs
****ped Onion,
****ped 1 large egg
Pepper to taste.

Combine all the ingredients well. Form into 2 patties and fry until brown in Olive Oil over medium heat. Works best in a non-stick pan.

Notes: Recipe can be doubled or tripled to account for feeding a member of the D/FW Assault Crew.

Use as much celery and onion as you like. I like lots of large chunks of onion. You can use "seasoned" bread crumbs too. Italian seasoned crumbs make a nice burger. I don't add salt because I think the Tuna has enough. If you like things salty, add some salt.

You can fry in butter, margerine or Pam if you like. I like Olive Oil. Goes well with the Tuna. Be sure to use a non-stick pan if you're using Pam.

You can serve these any way you like. I like them on a bun with mustard and mayo.

Other possible additions: Garlic or Garlic Powder Chile Peppers Cheese - Either on top like a cheese burger - Or add some grated cheese to the mix

TUNA KABOBS - Chef Deepsquatter

A wonderful way to perk up your next BBQ
2-3 8 oz Tuna Steaks
8-10 Limes
1 tsp fresh dill
2 tsp fresh cilantro - finely ****ped
2 bell pepper - 1 green, 1 red - cut into chunks
2 medium Maui onions - cut into chunks
4 meduim tomatos - preferably Roma cut into chunks
1 cup pineapple chunks

First squeeze the juice from the limes, add the cilantro and the dill. Let this mixture sit in the fridge overnight to let the flavors mingle. Add the TUNA . Let the tuna marinade for 3-4 hours.

Cut Tuna into chunks, slide chunks onto skewers, alternating with peppers, onions, tomatos and pineapples. Brush grill with oil to avoid sticking. Grill until done, turning as req'd - approx 5-8 minutes ***ending on grill temperature.


4 Tuna Steaks - approx -3/4 lbs each about 1" thick
1/2 cup unsalted butter, room temperature
1/2 cup ****ped fresh parsley
4 tbsp ****ped fresh chives
1 tbsp dried tarragon
salt & pepper to taste

Preheat broiler. In a small bowl combine the butter, parsley, chives, tarragon , salt and pepper. Mix well. Using a sharp knife, cut a pocket in each steak. Put 1-2 tablespoons of the butter/herb mixture in the pockets. Melt the remaining butter mixture and brush over each steak. Broil for 4-8 minutes each side. Do not overcook. This isn't blackened TUNA.......hmmm. another recipe ????
Serve with fresh vegetables and rice (bodybuilders) or some Haagen Daaz and a pitcher of beer (powerlifters)


4 # Tuna (not in the can, steak.)
1 cup vinegar (apple)
2 cup wasser
2 bay leaves
2 TBSP flour
2 tsp salt
2 large onions (yellow or red, no white)
browned flour

Put tuna, vinegar, wasser, bay leaf, salt and pepper in crock. (can use plastik bag, and refrigerator.) let stand two days. Turn once in a while, maybe 4 times a day. Drain tuna, save liquid. sprinkle tuna with flour (lightly) salt and pepper. Brown in hot oil. (all sides.) Add saved liquid and onions, cover. Cook at LOW heat for 30 minutes or until the tuna flakes easy. (NO overcooking here.) Remove tuna, strain liquid, brown some flour in some oil, pour in liquid to make gravy. Pour over tuna, eat. If you like it sweet, use ginger snaps not flour for thicken. (put 12 snaps in bag and roll, or smash to powder.)

TUNA ROLLUPS - Chef Robert Duncan

1 can tuna
1 package cream cheese (fat free if ya gotta)
1/4 cup chives ****ped up
1tsp garlic powder
Any thing else you might like to add that will taste good to you.

Combine the garlic, creamcheese, chives, garlic powder, TUNA, and whatever else. Mix it real well. We are going for a pump on this one. Spread a very thin layer on a tortilla (just one side silly), roll it up tight, THRUST a tooth pick in the rolled up tortilla every few inches so that it wont unroll. Then **** it in sections and put them in a zip-lock baggy and VAVAVAVOOOM. TUNA powered lunch snacks.

GERMAN TUNA STEW - Chef Reichart

Tuna, about 1.5 #
4 TBSP butter
6 medium onions (not white onion) sliced
1/2 TBSP salt
1 tsp pepper
some pepper corns
1 cup wasser
2 tsp vinegar (apple)

In a heavy pan, in layers, put in 2 TBS butter. Onions, salt, pepper, pepper corns, wasser and tuna. (In this order.) Cook slow over low heat until tuna is done. Add vinegar and remaining butter. Cook 2 minutes longer. Eat.

CHILI CON TUNA - Chef Stefan Roehrig

2 cans TUNA in oil
2 cups water
1 can kidney beans
tomatoes, paprika, corn or other vegetables
salt, pepper, tabasco, and other typical ****es for Chilli con carne

Put the tuna into a hot pan and fry it a couple seconds. Add the water and the ****es and cook 1 min after boiling. Then add the vegetables and beans. Cook 15-20 min (low heat). Serve with rice or potatoes and salad. Yummy!!

TUNA LASAGNA - Chef Stefan Roehrig

butter (for the form)
175g Lasagna
6 tomatoes sliced
50g shredded Cheddar(cheese)

for the sauce:
50g butter
1 onion
50g wheat
600 ml milk
1/2 teaspoon mustard
1 teaspoon Worchestersauce
175g shredded Cheddar(cheese)
3 cans TUNA

Preheat oven to 360F. Drain cans of TUNA; for the sauce put the butter in a pot (medium heat) and add the onion pieces - then add the wheat, milk, pepper and salt, mustard, Worchestersauce, Cheddar and TUNA. Mix ist gently. Cook the sauce for 4min. Prepare the Lasagna-form with the butter. The first layer should be TUNA-sauce, then the Lasagna-plates and then the tomatoe-slices. Go on (the same order). The last layer should be cheddar. (You can decorate the surface with the rest of the tomatoe- slices.) Cover the form with aluminium foil. Put the stuff into the oven for 25min, then remove the foil and let the Lasagna in the oven for another 20-25min. Serve with salad (TUNA salad?) and warm rolls.

Note: You can freeze this dish. Good news esp. for singles...


1 to 2 cans of tuna
1 to 2 cups of cooked white or brown rice
4 - 6 eggs (one yolk per 3 eggs, is my secret for taste)
pepper, LOTTSA pepper,cayenne if ya got it. (I'm from New Orleans)
any herbs you might like

scramble eggs, add seasoning. dump in the tuna, stir it up a bit. Pour into bowl of rice. EAT!


2 TBSP butter
2 TBSP flour
1 tsp salt
1/2 tsp mustard
2 cups milk
1 boullion cube
2.5 cups grated cheese (cheddar works well)
1 cup rinsed white tuna from the can

Melt the butter in a pan over low heat. Stir in flour and seasonings. Add milk, blend. Cook strirring constantly, until mixture comes to a boil. Simmer 2 minutes. Add the boullion cube (dissolve in wasser before) and cheese, heat until cheese melts. Stir in tuna. Pour into a bowl and eat.

TUNA PIE - Chef By Eivan Volkova

2 cans drained, rinsed tuna
1 tube crescent rolls
1 package shredded hash browns (you will not use the whole bag)
1.5 cups shredded cheese
5 beaten egg whites

Line glass baking dish with unrolled crescent rolls. In this order, layer tuna, uncooked hash browns, cheese, top with beaten eggs. Bake at 350 Degrees for 30 min, or until egg mixture is done. Salt and pepper to tastes.

TUNA CUSTARD - Chef Brendan Jones

2 cups milk
2 egg yolks
1 small tin tuna

Beat egg yolks and milk together, heat gently until custard coats a spoon. Cool immediately, add tuna and puree.

THe orignal recipe said "fish", I thought... tuna. Doesn't it sound great ?

TUNA-CURRY SOUFFLE - Chef Thomas J. Farish

I�ve made this souffl� many times with either tiny shrimp or flaked salmon. My wife noticed how much tuna I�ve been eating and said, �Why not a tuna souffle?�. It was actually very good! Here is the recipe:

3 eggs (separated)
2 TBL butter (not margarine)
2 TBL flour
1 cup of 2% milk
1 small can tuna drained in a strainer
1-2 green onions
2 tsp curry powder (or garam masala)
1/4 cup of any other ****ped veggies you like (I use carrots or celery)

Preheat oven to 400 F. Grease a souffl� pan and prepare top paper and string. Open tuna and drain in a strainer. (You need it to be fairly dry). **** onions and other veggies. Separate the eggs, and beat yolks until they are lemon-colored. Melt butter in saucepan until bubbly. Add flour and stir until combined. This is a roux (�roo�). Cook the roux until it begins to darken slightly and smells like popcorn. While the butter and flour are cooking, beat egg whites until stiff peaks form. Add milk to the roux 1/4 cup at a time, stirring well. As this cooks some more, finish beating the egg whites. When the mixture thickens, add egg yolks and stir in vigorously. Add curry, tuna and veggies and stir gently. Fold in egg whites (don�t stir it a lot!) and pour into souffl� pan. Wrap paper around top of pan and tie with string. Put pan into oven. Immediately turn temp down to 350 F. Bake until done (about 35-40 minutes).

Serve immediately with a salad and cocktail sauce, ketchup, salsa or other condiments. Serves 4.

Chef Ken Marcotte (a real Chef !!!)
115 Elm Street Westfield, NJ (908)-233-2309


For the black beans:
1 pound of black beans
1 large onion, ****ped (about 1 cup)
2 tablespoons chile powder
2 tablespoons ground cumin
2 tablespoons kosher salt

For the tomato chutney:
4 large tomatoes, peeled and ****ped (about 3 cups)
1/2 teaspoon cayenne powder
1 tablespoon champagne vinegar
1 tablespoon ground cumin
salt to taste

For the tuna:
4 tuna steaks, 6 to 8 ounces each
fresh marjoram ****ped
salt and pepper
olive oil (about 1/4 cup)


Make the black beans: In a large heavy sauce pot add the beans and enough water to cover the surface of the beans. Add the ****ped onion, the chile powder, the cumin and the salt and mix well. Bring to a boil over medium high heat, reduce the heat and simmer for 1 hour, or until the beans are soft, adding more water if necessary. Cool, drain any excess water and reserve.

Make the tomato chutney: To a sauce pot add the tomatoes, the cayenne powder, the champagne vinegar and the ground cumin. Bring to a boil over medium heat and simmer until the tomatoes soften (about 5 minutes). Add salt to taste and reserve.

Make the tuna: Season the tuna with salt, pepper and marjoram. Heat a grill to very hot stage (or cast iron skillet to almost white hot). Brush the tuna with olive oil and sear the tuna on each side (about 1 minute per side). Remove and assemble the dish immediately.

Assembly: In the center of each of 4 plates place 1/4 of the bean mixture. Place a tuna steak on each mound and place three dollops of the tomato chutney around each of the steaks. Serve immediately. Serves 4.

Albacore TUNA with Orange Sauce - Stolen from the ''My Menus Home Page"

Prep: 5 min, Cook: 15 min.

1 Tbs. unsalted butter
1 tsp. all purpose flour
1/2 cup orange juice
2 tsp. lemon juice
1/8 tsp. nutmeg
4 6 ounce fresh tuna steaks

Prepare grill or broiler. Melt butter in a heavy nonreactive saucepan. Stir in flour, and continue stirring well until blended. Mix in next 3 ingredients and salt to taste, stirring over low heat 5 minutes until thickened. Cook tuna 4 inches from heat source 3-4 minutes per side, or until almost cooked through. Serve immediately with orange sauce.

Per serving: calories 288, fat 11.3g, 37% calories from fat, cholesterol 72mg, protein 40.0g, carbohydrates 4.0g, fiber 0.2g, sodium 67mg.